Sweet Potato and Spice Loaf

Last weekend we hosted the first-ever Samana Social, which brought together friends and friends-of-friends from around the city for an evening of yoga, bubbles and healthy nosh. We downward-dogged our way through some classic MJ and Wilson Phillips, popped a few corks, raised money for the No Kid Hungry Campaign and nibbled on scrumptious treats like this delightful (gluten-free, dairy-free) loaf. Not only was it a hit at the party, but I brought leftovers home and it's been serving me very well for breakfast, morning/afternoon snack or dessert. It's extra tasty topped with some coconut spread or hummus. Many thanks to The Nutrition Guru and the Chef for the creative and delightful recipe!

More Samana Social-inspired healthy recipes coming soon! But in the meantime, here's how you can bake up your own spice loaf at home.

 

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INGREDIENTS

2 cups of ground nuts (I used 1 cup of almonds, 1 cup of cashews)
1/2 cup coconut flakes
1 1/2 cups grated sweet potato (skin included)
4 eggs
1/4 cup coconut oil
1/3 cup honey or maple syrup
2 tsp baking powder (choose gluten free baking powder if coeliac or highly sensitive to gluten)
1 tbsp vinegar or apple cider vinegar
1 tbsp chai powder OR 1/2 teaspoon cinnamon mixed with 1/2 teaspoon nutmeg

PREPARATION

Pre heat oven to 350F.  Place ground nuts (you can grind them yourself in a food processor) in a large bowl and add coconut and grated sweet potato.

In a separate bowl, whisk the eggs lightly. Add the oil to the eggs and whisk lightly to incorporate. Add the rest of the ingredients into the bowl containing the oil and eggs and mix to combine.

Add this wet mixture to the dry bowl of nut flour and coconut. Stir with a wooden spoon to thoroughly combine. Pour mixture into a greased and lined loaf pan. Bake for 30 minutes, until brown and a skewer inserted into the middle comes out clean. Remove from oven and leave in tin to cool.

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